Steep hillside farming, high quality plant material, low yields, and hand-harvesting all contribute to the quality of Elk Cove’s estate-owned vineyards. We do around 12 passes per year of contact with each vine including multiple rounds of thinning to ensure perfectly ripe fruit from our cool climate.
Our Willamette Valley Pinot Noir is made with fruit from all five of our vineyard sites: Estate, Mount Richmond, Five Mountain, Clay Court and Wind Hill. We also purchase a small amount of select fruit from other producers who are longtime friends of Elk Cove. These sites are comprised of both Pommard and Dijon plant material, with multiple clones represented.
Because we draw from multiple vineyards representing all three of the major Willamette Valley soil types, we are able to pick and choose for different flavor components to make the best possible blend each year for our Willamette Valley Pinot Noir. Some people call this making wine “spice rack style”, we usually just call it delicious. Our goal is the perfect version of what we believe a Willamette Valley Pinot should be, a wine with freshness of fruit, well-integrated alcohol, and great concentration of flavor.